Tis the season for grilling, and hallelujah to that! Though our family has been known to shovel a path to our grill during the snowy winter months, grilling becomes a nightly ritual the other three seasons. The grilled flavor is unbeatable, yes, but I’m wondering, too, if I prefer grilling so much because it’s a few less pots and pans I have to wash each evening after dinner.

No matter what the season, when grilling, there are a few helpful tips I would like to share to make your grilling experiences easier, safer and more flavorful.

My first tip is to avoid using lighter fluid, as it can release volatile organic compounds (VOCs) into the air, leave an unpleasant residue on food and pose a serious danger if used improperly. Burgers never tasted so metallic.

Use a chimney starter to light your coals.(Photo: Brooke Fedigan/For the Poughkeepsie Journal)

Instead, use a chimney starter. You can find these in most hardware and home improvement stores, and they cost around $15. Just place a sheet of crumpled newspaper in the bottom of the charcoal chimney, fill it with charcoal and light the paper that is in the bottom of the chimney. Place the chimney on the inside bottom of the grill and let the coals ignite. In about 10-15 minutes, or when the coals have turned mostly gray, spread them evenly in the bottom of the grill. With a heat-resistant glove or hot pad, grab the handle of the chimney and carefully pour the coals in an even layer on the bottom of the grill cavity. Place the grill grate in its position on the grill, and you’re good to go. This chimney starter certainly is a time-saver, and a flavor-saver as well. No more lighter fluid.

Rub a piece of paper toweling soaked in vegetable over the grill grates before grilling to prevent sticking.(Photo: Brooke Fedigan/For the Poughkeepsie Journal)

My second tip is to never spray nonstick cooking spray directly on a hot grill. This could cause a burst in flames and you could have an out-of-control fire on your hands in a matter of seconds. Those cherished eyebrows and eyelashes could end up being a thing of the past if you spray nonstick spray directly onto your hot grill. In all seriousness, this could be very harmful if standing close to the grill.

Instead, oil it up. Reduce the risk of your food sticking to the grill grates by oiling your hot grill rack with a vegetable oil-soaked paper towel. Fold a sheet of paper toweling into a small square. Hold the paper towel square with tongs. Dip the paper towel into olive oil and rub it over the grill grates. By practicing this technique, there will be less risk of your food sticking to the grill, will keep the meats and veggies flavorful and those beautiful grill marks ever present. Rubbing the grill grates with an oil-soaked paper towel is a must before placing food on the grill.

And my final grilling tip today is to brush it off. After each use and while the grill is still hot, brush your grill rack with a long-handled wire brush. Yesterday’s food is so yesterday. Some may call charred leftover debris flavor, but it’s really called bacteria. You need to clean all charred debris off the racks. This will help keep bacteria away from your grill, your food will cook more evenly and brushing after cooking will prolong the life of your grill racks.

Whether you grill year-round or your season is now in full swing, these tips I shared today are a must for grilling safely, great flavor and grill longevity. And, too, perhaps, will give you a night off from washing numerous pots and pans.

Have a safe and flavorful grilling season.

Happy grilling and bon appétit!

Brooke Fedigan is the DIY Dutchess. Contact her at befedagain@gmail.com